Classic Kefta Briouate Pressure Cooker Recipe
These Moroccan kefta briouates pack savory spiced meat inside crispy phyllo, made even easier with a pressure cooker twist for bold flavor and satisfying crunch.
Equipment
- 1 Mixing bowl Large
- 1 Skillet Deep
Ingredients
Main ingredients
- 250 g Ground beef or lamb fresh and ready to turn into that tasty filling
- 1 Small onion finely chopped
- 2 tablespoons Chopped fresh parsley
- 2 tablespoons Chopped cilantro
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Ground cinnamon
- Salt and pepper to taste
- 1 Egg beaten
- 8 sheets Warqa or phyllo pastry
- Vegetable oil for frying
Instructions
Instructions
- In a bowl, mix ground meat, onion, parsley, cilantro, cumin, paprika, cinnamon, salt, and pepper until evenly combined.
- Heat a skillet over medium and cook the meat mixture until browned. Let cool slightly.
- Add the beaten egg to the cooled meat and mix well to bind the filling.
- Cut phyllo pastry into three-inch strips. Place a spoonful of filling on one end and fold into triangles, sealing edges with water.
- Heat oil in a deep skillet over medium-high. Fry triangles in batches until golden and crisp, turning as needed.
- Drain on paper towels. Serve warm with or without dipping sauce.
Notes
Try making a batch ahead and freezing before cooking for easy snacks. Bake instead of fry for a lighter version.